À l'andalouse is French for "in the style of Andalusia" and indicates a garnish for large joints of meats and poultry of halved red peppers, stuffed with rice, aubergine (US: eggplant) and occasionally sausages or chitterlings, with tomato sauce and thick veal gravy.
À l’angevine is French for "in the style of Anjou", meaning something served with Anjou wine and often with cream, mushrooms and onions.
"In the English style." This applies to many typically English dishes and describes different ways of preparing foods. À l'anglaise often means poached, boiled or steamed, usually of fish or vegetables, especially potatoes or, alternatively dipped in egg and breadcrumbs and fried, of fish.
"In the style of Nice". It refers to dishes made with all the wonderful things found locally, such as anchovies and tomatoes, garlic and olive oil,
"In the style of Normandy." Cooked in a cream sauce with Calvados. Of fish this may mean cooked with mussels, prawns, mushrooms, eggs and cream.
À l’antiboise is French for "in the style of Antibes" in Provence. This can include dishes with garlic, cheese, tomatoes and occasionally nonnats, tiny local sardines and eggs. One version of à l'antiboise is a gratin of scrambled eggs layered with fried courgettes (US: zucchini) and tomatoes puréed with oil.
À l’antillaise is French for "in the style of the Antilles" (French West Indies). This describes ways of preparing fish and sweet dishes. 1) A variety of ways of preparing fish, shellfish and poultry, usually entailing serving with rice coated in a thick sauce of small vegetables and tomato or with pineapple and banana. Dishes à la créole are very similar or, alternatively, 2) of fruits, often with rum or vanilla.
